Tomatoes and Rice

  • Yield: 6 servings


1small zucchini, thinly sliced
2tablespoons butter
1-- (14-ounce) can stewed tomatoed, drained
1cup long grain rice
1cup water
1teaspoon chicken bouillon granules


  1. Saute the zucchini in the butter in a skillet until tender-crisp.  Stir in the tomatoes, rice, water and bouillon granules.  Simmer, tightly covered, for 25 minutes or until the liquid is absorbed.

Recipe reprinted with permission from the Junior League of Owensboro’s Home Again, Home Again (Junior League of Owensboro, Kentucky, 2004).


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